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–+ servings
An overhead picture of the finished Candy Cane Cookies recipe on a red serving platter.
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5 from 5 votes

Candy Cane Cookies

Candy Cane Cookies are fun and festive peppermint cookies that are easy to make and perfect for livening up your holiday cookie trays.
Prep Time25 minutes
Cook Time10 minutes
Chilling and Cooling Time4 hours 45 minutes
Total Time5 hours 20 minutes
Course: Dessert
Cuisine: American
Keyword: candy cane, Christmas, cookies, peppermint
Servings: 28 people
Calories: 148kcal
Author: An Easy Budget Recipes Original!
Cost: $3.41

Equipment

  • mixing bowls
  • wire whisk
  • measuring cups
  • Measuring spoons
  • Liquid measuring cup
  • stand mixer
  • baking sheet
  • wire rack
  • Ruler
  • 1-Tablespoon scoop

Ingredients

  • 1 cup granulated sugar
  • 1 cup unsalted butter softened
  • ½ cup milk whole or 2%
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon peppermint extract
  • 1 large egg room temperature
  • 3 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • Red paste food coloring about ¼ teaspoon
US Customary - Metric

Instructions

MAKE COOKIE DOUGH:

  • In a medium bowl, whisk together flour, baking powder and salt.
  • In a bowl of the stand mixer or large bowl, beat together sugar and butter until light and fluffy.
  • Beat in milk and extracts until well combined.
  • Add egg and beat well.
  • Gradually add flour mixture until well blended.
  • Divide the dough in half.
  • Place half of the dough in a separate bowl and color with red food coloring.
  • Cover both bowls with plastic wrap and place in the refrigerator to chill for at least 4 hours.
  • Remove the dough from the refrigerator.

PREP OVEN AND PREP PANS:

  • Move the oven racks to the upper middle and lower middle positions. Preheat the oven to 375 degrees F
  • Line baking sheets with parchment paper or silicone mats.

SHAPE COOKIE DOUGH:

  • For each candy cane, scoop 1 rounded tablespoon of each color of dough and roll each into a 6 inch rope.
  • Place a white rope next to a red rope, pressing together slightly and lightly twist by holding each end and turning.
  • Place the twisted dough on a prepared cookie sheet and curve the top to form a cane.

BAKE AND COOL COOKIES:

  • Bake 8-10 minutes or until cookies are set and light brown.
  • Remove from the oven and cool on a wire rack for 45 minutes.
  • Store in an airtight container.

Notes

If the dough gets too warm when you work it through your hands while shaping the candy canes, pop the shaped cookies in the fridge for 10 minutes before baking them so they don't spread too much. 

Nutrition

Serving: 1cookie | Calories: 148kcal | Carbohydrates: 19g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 24mg | Sodium: 26mg | Potassium: 42mg | Fiber: 0.4g | Sugar: 7g | Vitamin A: 218IU | Calcium: 17mg | Iron: 1mg